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This is my rifle. There are many like it, but this one is mine. It is my life. I must master it as I must master my life. Without me my rifle is useless. Without my rifle, I am useless. I must fire my rifle true. I must shoot straighter than the enemy who is trying to kill me. I must shoot him before he shoots me. I will. My rifle and I know that what counts in war is not the rounds we fire, the noise of our burst, or the smoke we make. We know that it is the hits that count. We will hit. My rifle is human, even as I am human, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strengths, its parts, its accessories, its sights and its barrel. I will keep my rifle clean and ready, even as I am clean and ready. We will become part of each other. Before God I swear this creed. My rifle and I are the defenders of my country. We are the masters of our enemy. We are the saviors of my life. So be it, until victory is America's and there is no enemy. - Marine Corps Rifleman's Creed.

As with all ribs, either beef or baby back, remove the membrane. Do this by using a butter knife inserted under the membrane and slowly pull the entire membrane off the ribs.

Apply the rub of your choice on the ribs, I used Dizzy Pig Cow Lick and Dizzy Dust All-Purpose Rub. I used yellow mustard on one rack and EVOO on the other rack. I find this helps the rub to stick to the ribs. Don’t worry, after cooking there is no mustard taste.

On the rack with EVOO I used the Dizzy Pig Cow Lick.

On the rack with yellow mustard I used the Dizzy Dust All-Purpose Rub.

Wrap the ribs in cellophane and let them sit in the refrigerator for about 2 hours, or you can leave them overnight.

Setup your BGE, or other smoker, for indirect cooking. Place several chunks of hickory, presoaked in water and apple juice, on the fire just before putting the ribs on. They cooked for about 3.5 hours at 225.

Make your sauce. Use any leftover rub, cider vinegar, and a good BBQ sauce. I use Stubb’s Smokey Mesquite Bar-B-Q Sauce. Start applying the sauce after the 2 hours of cooking. Baste every 30 minuets.

At about the 3.5 hour mark take the ribs off and wrap in foil and allow to cook for another 30 minuets.

The beef ribs turned out well, but when it comes to ribs there is no beating pork baby back ribs. Hope you enjoy the recipe. Please give any suggestions you have.

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